Recipe: Holiday side dishes
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Holiday side dishes:

Dips:

  • Warm Bacon Cheese spread- mix together the spread using 8 oz. Cream cheese, 12 oz sour cream, 8 oz shredded cheddar cheese, 1½ tsp Worcestershire sauce, ¾ pound bacon, cooked and crumbled and ½ c chopped green onion.  Cut the top ¼ off the loaf of 1 round Hawaiian bread and carefully hollow out the loaf, leaving a 1” shell.  Cut the removed bread and top into cubes. Spoon the spread into the bread shell.  Wrap in foil and bake at 325° F for 1 hour.  Serve with bread cubes, crackers and raw veggies.
     
  • Spicy Chili Cheese dip- in a 3 cup ovenproof dish combine the following: ¾ c mayo, ¼ c plain yogurt, 1 c shredded Monterey Jack cheese, 1 can chopped green chilies, Tabasco to taste, 2 T chopped scallion.  Bake for 20 minutes at 350°F oven.  Serve with chips and raw veggies.  Low fat mayo and yogurt can be substituted.  You can also microwave this dip to melt the cheese.

Vegetables:

  • Garlic green beans with frizzled onions-blanch 1 # fresh green beans for 3 minutes, strain, rinse to cool.  You can use frozen green beans, but I don’t recommend canned for this dish. Thinly slice 1 onion and sauté in 1 T olive oil until they are golden brown and crisp. These 2 steps can be done 2 days ahead.  Just refrigerate until needed. When ready to prepare, heat 2 T olive oil in a skillet and lightly sauté 1 tsp garlic with the green beans to the texture you want the beans to be- al dente (with a bite or crunch) 3-4 minutes. Add the frizzled onions and heat thoroughly.
     
  • Substitute broccoli for the green beans in the green bean casserole, topping with cheddar cheese.
     
  • Roasted winter squash- mix peeled and cubed raw winter squash with olive oil, salt, pepper and poultry seasoning to taste.  Spread on a cookie sheet and bake for 45-50 minutes at 345°F, gently stirring every 15 minutes.  Works great with cubed potatoes, too.

Potatoes:

  • Replace russet or red potatoes with Yukon gold potatoes in your dishes for a creamier textured dish
     
  • Add 2/3 c buttermilk and 6 T butter to every 2 pounds of potatoes for extra flavored mashed potatoes
     
  • Ranch mashed potatoes- to the above ingredients add 1 clove crushed garlic, 3 chopped scallions (including the green parts) and 1/3 c sour cream
     
  • Instead of marshmallows on top of your sweet potatoes, toss sweet potatoes with brown sugar or maple syrup, melted butter and pecans (or walnuts).  Top with a sprinkling of brown sugar, chopped fresh cranberries and more nuts.

Pasta:

  • Pesto pasta- toss hot cooked pasta with pesto, chopped roasted red peppers and heavy cream.  Pesto: in a food processor puree to a paste the following: 2 c fresh basil leaves, 1/3 c pine nuts or walnuts (I use walnuts toasted for 10 min. at 350°F) 2 cloves garlic, ½ c parmesan cheese, ½ c olive oil.
     
  • Tex-Mex pasta- whisk 2½ T flour, 2 c milk and ½ tsp salt together in a sauce pan.  Cook over medium-high heat until boiling. Simmer 5 minutes, remove from heat and add 8 oz shredded Monterey Jack cheese, 1 can chopped green chilies, 1 cup corn, ½ c chopped onion and pepper mix (found in the frozen vegetable section at the grocery) and chopped fresh cilantro to taste.  Add 1# cooked pasta of choice.  Pour into a 13X9” pan, top with extra cheese and bake for 25-30 minutes at 350°F.
     
  • Cheese tortellini toss- toss broccoli flowerettes, chopped onion, and 1 clove chopped garlic with olive oil in a skillet until the onion is cooked.  Add ½ c chicken stock, 1# cooked tortellini (use the kind in the freezer section) and salt and pepper to taste.  Finish with ¼ c heavy cream and 3 T grated parmesan cheese. 

 

 

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